Summer berry & lime jellies

Summer berry & lime jellies

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Cooking time

Prep: 30 mins Cook: 10 mins Plus overnight chilling

Skill level

Easy

Servings

Serves 6

This stunning make-ahead dessert is a stress-free way of wowing your guests

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
365
protein
8g
carbs
88g
fat
0g
saturates
0g
fibre
3g
sugar
88g
salt
0.09g

Ingredients

  • 450g caster sugar
  • zest and juice 3 limes
  • 8 leaves gelatine
  • 300g raspberries
  • 300g blueberries
  • 300g strawberries
  • clotted cream and shortbread, to serve

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Method

  1. The day before serving, make the jelly by bringing 1 litre of water to the boil with the sugar, lime zest and juice. Soak the leaves of gelatine in a bowl of ice-cold water. When the sugar has dissolved, remove the pan from the heat. Squeeze the excess water from the gelatine, then add to the pan. Pass the syrup through a sieve into a bowl, then allow to cool to room temperature.
  2. Ladle a layer of jelly into six ramekins or little jelly moulds, scatter in a layer of raspberries, then leave in the fridge for 1 hr or so to set. Top up with a bit more of the jelly, then leave to set. Continue with a layer of strawberries and then blueberries, remembering to set each layer before the next is started. Once the moulds are full of fruit, top with a drizzle more jelly, then place in the fridge. Leave overnight to set.
  3. To serve the jellies, briefly dip the moulds in hot water, then loosen from the sides and turn out onto small plates. Serve with clotted cream and shortbread.

Recipe from Good Food magazine, August 2008

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